INDIVIDUAL OREO RED VELVET CHEESECAKE

These are absolutely beautiful moist and delicious red velvet brownies! Perfect for red velvet cake lovers; adds a different twist to a traditional red velvet cake. This is a beautiful dessert perfect for Valentine's Day or for anybody who LOVES red velvet with oreo! I like this served the next day and slightly cold.

It was a hit with all my friends but i wasn't a big fan. i've already been asked to make them again. It's perfect when you want something a little different but familiar enough for everyone to try. Made these in small cupcake sizes so they would be easier to share at work.

Delightful dense brownies, beautiful appearance. This was my husbands Valentines gift. Yes, it's that good! Fair warning, don't overcook- this is one dish easy to dry out. They were pretty good, and like other reviewers said, they were better the next day. Mine came out drier than I would have liked; more like cake than a brownie. But all in all, I would made them again. VERY easy and I had everything on hand.

INDIVIDUAL OREO RED VELVET CHEESECAKE

INGREDIENTS

For the crust:

13 Oreo cookies , crushed

2 tablespoons butter, melted

For the filling:

12 oz reduced-fat cream cheese

1/2 cup sugar

1 tablespoons sour cream

3 tablespoons cocoa powder (not sweetened)

1 egg

2 teaspoons vanilla extract

4 teaspoons red food coloring

For the frosting:

1/2 cup whipping cream

2 tablespoon powdered sugar

1/2 teaspoons vanilla extract

Heart shaped sprinkles-optional

INSTRUCTIONS

For the crust:

Preheat oven to 350 F.

Combine Oreo crumbs and butter in a large bowl.

Place a heaping tablespoon of Oreo mixture into the bottom of a mini-cheesecake pan.

Press down with your fingers to pack tightly.

Bake for 5 minutes, then remove and let cool slightly.

For the filling:

Reduce oven to 325 F.

Combine cream cheese and sugar in an electric mixer on medium speed.

Add sour cream, cocoa, egg, vanilla to combine.

Carefully pour in red food coloring.

Pour batter on top of Oreo crust and fill about 2/3 to the top.

Bake for 15 minutes.

The cheesecakes should be relatively firm.

Refrigerate in baking cups at least 1 hour.

Once your cheesecakes have cooled, you should be able to lift them from the tray without damaging them.